Hunan style fish soup with pickled vegetables

Slice the Tilapia fillet into thin, bite-sized pieces. In a bowl, marinate the Tilapia fillet with 15 grams of Shaoxing wine, 2 grams of salt, 1 gram of white pepper, and the Cornstarch. Mix well and set aside for 15 minutes.

Rinse the Pickled mustard greens thoroughly under cold water to remove excess saltiness. Squeeze out as much water as possible, then slice them into thin strips.

Peel and thinly slice the Ginger. Peel and thinly slice the Garlic. Slice the Fresh red chilies into thin rounds. Cut the Scallion into 5 cm lengths, separating the white and green parts.